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Our dishes :

PIZZOCCHERI: the most typical dis of Valtellina. Easy to prepare and capable of satisfying the most demanding palates. Coarse-grained Tagliatelle made from black flour and vegetables, with Alpine cheese and butter sauce.

Ingredients & Recipe:

600 gr. hard wheat flour

250 gr. potatoes in small cubes/ 100 gr. white flour

250 gr. cobbage / 100 gr. "Bitto" cheese / grated "Parmesan"

400 gr. di butter / garlic, onion, salt, pepper

To a large pot of boiling water with cobbage and potatoes, boil for 5 min. Salt to tast; add Pizzocheri, cook for 12-15 min. With a skimmer remove 1/2 of above product to a large bowl, add Parmesan, thin slices of cheese, add fried butter with garlic or sage, salt and pepper to taste. Repeat last step with the remaining product. Serve hot.

"SCIAT" WITH CHICORY: irregulary shaped cheese filled fritters made from black flour. To be served with chicory.

Ingredients & Recipe:

300 gr. hard wheat flour

100 gr. white flour

200 gr. "Bitto" cheese

salt and oil for fry

Mix flour with salt and water to obtain a smooth but compact dough. Don't use it for two hours, then cut cheese in small cubes, cut small egg-shaped pieces of dough and fill them with cheese cubes. Fry the fritters in hot oil.

RISOTTO WITH BRESAOLA:

Ingredients & Recipe:

400 gr. rice / 100 gr. di bresaola

50 gr. di butter / 1 onion

Red wine from Valtellina / 2 lt. of meat broth

100 gr. "Bitto" cheese

Cut the onion in small slices, brown it with butter, add rice and brown it; cover it with wine, make it evaporate; continue adding little broth. Then add Bresaola cut in small slices and mix. Add cheese and serve hot.

CUPETA: typical sweet of Morbegno. Normally not served in restaurants. It can be bought at backers or pasty shops. It is made of honey, sugar, walnuts, covered with two hosts and cut into square pieces.

	PIZZOCCHERI: the most typical dis of Valtellina. Easy to prepare and capable of satisfying the most demanding palates. Coarse-grained Tagliatelle made from black flour and vegetables, with Alpine cheese and butter sauce. Ingredients & Recipe: 600 gr. hard wheat flour 250 gr. potatoes in small cubes/ 100 gr. white flour 250 gr. cobbage / 100 gr. "Bitto" cheese / grated "Parmesan" 400 gr. di butter / garlic, onion, salt, pepper To a large pot of boiling water with cobbage and potatoes, boil for 5 min. Salt to tast; add Pizzocheri, cook for 12-15 min. With a skimmer remove 1/2 of above product to a large bowl, add Parmesan, thin slices of cheese, add fried butter with garlic or sage, salt and pepper to taste. Repeat last step with the remaining product. Serve hot.
	"SCIAT" WITH CHICORY: irregulary shaped cheese filled fritters made from black flour. To be served with chicory. Ingredients & Recipe: 300 gr. hard wheat flour 100 gr. white flour 200 gr. "Bitto" cheese salt and oil for fry Mix flour with salt and water to obtain a smooth but compact dough. Don't use it for two hours, then cut cheese in small cubes, cut small egg-shaped pieces of dough and fill them with cheese cubes. Fry the fritters in hot oil.
	RISOTTO WITH BRESAOLA: Ingredients & Recipe: 400 gr. rice / 100 gr. di bresaola 50 gr. di butter / 1 onion Red wine from Valtellina / 2 lt. of meat broth 100 gr. "Bitto" cheese Cut the onion in small slices, brown it with butter, add rice and brown it; cover it with wine, make it evaporate; continue adding little broth. Then add Bresaola cut in small slices and mix. Add cheese and serve hot.
	CUPETA: typical sweet of Morbegno. Normally not served in restaurants. It can be bought at backers or pasty shops. It is made of honey, sugar, walnuts, covered with two hosts and cut into square pieces.